Description
French Onion Meatballs are a savory and comforting dish featuring lean ground turkey or chicken mixed with sweet caramelized onions and a blend of gruyere and parmesan cheeses. These tender meatballs are browned on the stovetop and finished by baking in a rich onion and stock sauce topped with melted gruyere cheese. Perfect for serving on crusty bread or as a hearty main course.
Ingredients
Scale
For the Meatballs
- 2 tablespoons olive oil
- 2 medium onions, thinly sliced
- 1 pound lean ground turkey or chicken (94% lean)
- 2 garlic cloves, minced
- 1 cup finely grated gruyere cheese, plus extra for topping
- 2 tablespoons freshly grated parmesan
- 1/4 cup seasoned bread crumbs
- 3 tablespoons fresh parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 to 2 tablespoons olive oil, for browning the meatballs
For the Sauce
- 1 ½ cups chicken or beef stock
- 1 teaspoon flour
Instructions
- Caramelize the onions: Heat a large oven-safe skillet over medium-low heat and add 2 tablespoons olive oil. Stir in the thinly sliced onions with a big pinch of salt. Cook, stirring often, until the onions turn golden brown and caramelize, about 30 to 40 minutes. If short on time, add 1 teaspoon of sugar or honey to speed the process while stirring frequently. Once caramelized, transfer the onions to a plate to cool.
- Preheat the oven: Set the oven to 350°F (175°C) to prepare for baking later.
- Prepare the meatball mixture: Take half of the cooled caramelized onions and chop them finely so they can easily mix into the meatballs. In a large bowl, combine the ground turkey or chicken, minced garlic, ½ cup of the grated gruyere cheese, parmesan, seasoned bread crumbs, fresh parsley, dried thyme, salt, pepper, and the chopped caramelized onions. Mix gently until just combined, avoiding over-mixing to keep the meatballs tender.
- Form the meatballs: Wet your hands with water to prevent sticking and shape the mixture into 1-inch meatballs. It’s fine if they are not perfect spheres; aim for uniform size for even cooking.
- Brown the meatballs: In the same skillet used for the onions, heat 1 to 2 tablespoons of olive oil over medium heat. Add the meatballs in a single layer and brown them on all sides, cooking about 1 to 2 minutes per side. This step seals in flavor and texture.
- Make the sauce and assemble: In a shaker cup or water bottle, combine chicken or beef stock with 1 teaspoon flour and shake well for about 30 seconds to create a smooth slurry. Pour this mixture into the skillet with browned meatballs. Add the remaining caramelized onions on top. Sprinkle the remaining gruyere cheese evenly over the meatballs.
- Bake to finish: Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C). Once done, serve immediately, optionally on sourdough bread for a delicious meatball melt.
Notes
- To speed up onion caramelization, add a teaspoon of sugar, honey, or maple syrup but stir often to avoid burning.
- Using lean ground turkey or chicken helps keep the meatballs moist but healthy.
- Make sure the skillet is oven-safe for the baking step or transfer to a baking dish after browning.
- Water your hands before rolling meatballs to prevent sticking and make shaping easier.
- Serve these meatballs on crusty sourdough bread to enjoy them as meatball melts.
- Ensure internal temperature reaches 165°F for food safety.
Nutrition
- Serving Size: 2 meatballs
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 65mg
